Now, once you have mixed all of the ingredients together, get your crab and take it out of the container, drain it and then run your fingers through it looking for any pieces of shell that may have been left behind. Once you have your 5-6 crab cakes, put them into the fridge for about 15-20 minutes and allow them to chill. I have been cooking the same crab cake recipe for a couple years now and I have always wanted to try and improve on it.


Some of the most delicious meals out there are usually the simplest with the least amount of ingredients. Let the onions cook for about 7-10 minutes, or until the onions are translucent with a bit of color to them. I like to use a biscuit cutter (3 inch) for this step.  Simply spoon the crab mixture into the biscuit cutter and then firmly press the crab down to form cakes.





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